Agnes Bouchier Hayes

Homemade snacks and convenience foods


Potatoes, sliced into 1/8-inch-thick pieces

1 tablespoon olive oil

1/4 teaspoon salt


Preheat the oven to 230 degrees Centigrade. Coat a large baking sheet with cooking spray.

In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Spread the potato slices in a single layer on the prepared baking sheet.

Place in the oven and bake for 12 minutes, or until the crisps are a very light golden colour and appear crunchy. Keep a careful eye on the potatoes to make sure they don't brown and overcook.

Allow crisps to cool completely. Serve and enjoy.

Cool on a wire rack.


To prevent BURNING crisps – pick a potato with a high starch content as that makes them go golden brown. Slice them as evenly as possible. Soak your potatoes in cold-water bath beforehand as it removes surface starch. Check after 12 minutes and then every 3 minutes to ensure they don't burn.

To prevent SOGGY crisps - pat your potatoes completely dry before putting them in the oven as that helps prevent them from steaming instead of baking. If your oven temperature is too low they will not crisp up as intended. And if you use too much oil or slice too thickly they will become soggy.

STORING my homemade crisps - you MUST let them cool completely as residual heat will leave them soggy or stale tasting when stored. Airtight container in a cool, dark place. They should keep at room temperature for several days. Salt and season crisps immediately after they come out of the oven


Put oven to 140 degrees C or 120 degrees C for fan ovens

Tear kale into similar sized pieces and toss in a little olive oil until well coated. Spread over a baking tray making sure pieces don’t touch each other.

Then put in the oven until they are dehydrated. About 15 minutes then turn over for roughly same time to ensure they get crisp.


50g rice flour

2 teaspoons of smoked paprika and a little for sprinkling

2 teaspoons ground coriander

400g of canned chickpeas drained and rinsed

Little vegetable oil for cooking


Place the flour, paprika and ground coriander in a medium bowl and mix to combine. Add the chickpeas and toss to coat. Heat vegetable oil in a large non-stick frying pan over medium heat.

Cook the chickpeas, in batches, for 4–5 minutes or until crisp and golden. Drain on absorbent kitchen paper and sprinkle with salt, pepper and the extra paprika

Or bake

Drain and rinse the chickpeas. Line a baking sheet with paper towels. Pour the chickpeas on top and use more paper towels to dry them off as well as possible.

Remove the paper towels. Mist the chickpeas with oil, sprinkle with spices and shake pan gently until all the chickpeas are well coated.

Place pan in a cold oven. Set oven to 220 degrees Centigrade and let roast for 25-30 minutes, shaking the pan halfway through The timer starts as soon as you put them in a cold oven and turn it on.

When the timer goes off, stir once more, turn the oven off and leave pan in the oven for 3-4 hours. Remove and let cool completely before transferring to a storage container.